Ginger-scallion scallops with soy-citrus soba noodles

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...

Heat remaining tablespoon sesame oil in a large skillet over medium-high heat. Reserving the marinade, add scallops to pan and saute 1 minute on each side. Remove scallops from pan.

Place remaining marinade in pan and bring to a boil. Add the bean sprouts to the pan and return scallops to pan and cook 1 minute. Remove scallops from the pan, pour sauce and bean sprouts over the noodles and toss very well to coat. Place the scallops and green onion ribbons on top and serve with additional sambal sauce on the side.